If you have an intolerance to gluten, you’ll be glad to hear that this recipe is 100% gluten free. It can be hard to find gluten free fried chicken but I am convinced that once you try this, you’ll love it!
Secrets to Making the Perfect Gluten Free Oven Fried Chicken
If you follow these three rules, you will have amazing oven fried chicken every single time. I guarantee it. It works like magic. The breading doesn’t fall off and you seriously have mouthwatering, crispy as heck chicken that you didn’t have to deep fry!
- Rule # 1: The dipping order matters! You should always do it in the following order: Crumbs, then egg, then crumbs again.
- Rule #2: Always let the chicken rest in the fridge and get cold for half an hour after you’ve breaded it.
- Rule #3: Pouring melted margarine over the top. Not in the egg mix, it has to be over the top.
You can also cook this on a baking sheet in the BBQ, so you don’t have to heat up your house!
What makes the batter gluten free?
The cereal used in this batter, Chex, is a rice cereal, making it gluten free and a great choice to use as a batter for chicken! You can even use it with pork if you like!
More Delicious Chicken Recipes
How to Make Gluten Free Oven Fried Chicken
Preheat your oven to 375 degrees Fahrenheit. Once this is done, combine crushed Chex cereal (rice Chex) and seasoning in a bowl.
Whisk your eggs in a separate bowl and get ready to start coating your chicken. Dip each chicken thigh in the crumbs, then the egg mixture then back in the crumbs to fully coat.
Remember! As i pointed out above, its super important NOT to change this order if you want the batter to stick properly and everything to work out.
Now place them on a baking sheet, drizzle with margarine and bake until the internal temperature reaches 185 degrees Fahrenheit.
Margarine Not Butter!
You want to use margarine in this recipe as it doesn’t burn like butter does, it has a higher smoke point. Don’t be tempted to switch, not when you are cooking at 400 F!
Happy cooking everyone!
Love,
Karlynn
Chex Oven Fried Chicken (gluten free)
Ingredients
- 8 chicken thighs
- 1 1/2 cups Rice Chex cereal finely crushed
- 2 tablespoons Old Bay Seasoning
- 2 large eggs
- 1/3 cup margarine melted
Instructions
- Preheat your oven to 375 degrees Fahrenheit
- Place crushed Chex and seasoning in a bowl; combine.
- Whisk the eggs in a bowl.
- Dip each chicken thigh in the crumbs, then the egg mixture then back in the crumbs to fully coat.
- Place chicken thighs on a baking sheet.
- Drizzle the melted margarine over the top of the chicken thighs, coating each as much as you can.
- Place in the fridge for half a hour.
- Bake for 35-40 minutes at 375 degrees Fahrenheit until the chicken reaches a temperature of 185. (chicken thighs are better when cooked slightly longer!)
Nutrition
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Pat King says
What temp do you bake at please can’t find it!
Mr. Kitchen Magpie says
Hi there, 375. Sorry about that. I fixed the recipe
Mary says
This may be an older post, but I would like to know if this is for bone in- skin on thighs?
Maygloryb2u says
Just tried this recipe last night because I realized we were out of breadcrumbs and I like the gluten free baked option! I just have a few tips for anyone else trying this!
First, if you are a Maryland crab girl like me, Old Bay is a familiar taste, but for me is a seafood flavor and seemed weird on my chicken. Plus, it just sunk to the bottom of the bowl when I mixed it in with the Chex so my last piece had way more Old Bay than the last. Next time I will tweak the seasoning and maybe put it on during the margarine coating.
Second, I never read the blog portion on recipes, but I’m really glad I did this time! I never knew about double dipping my chicken!! This and the margarine over the top (I used coconut oil) really made it perfectly crisp.
With that said, my third comment would be, if you are going to use the double dip method, you definitely need more Chex!! I used two cups and it wasn’t enough even when dipping just four chicken thighs.
Overall, this was a huge win for me and I plan to make it my regular fried chicken recipe!!
Chelsea Albrecht says
Can you use chicken breast?
Hazel Turner says
Can you use coconut oil, margarine is so bad for you. It defeats the healthy cooking idea.
Bebe says
I know this question got posted awhile ago but I just found this recipe and had the same question since we haven’t eaten margarine in decades. Even tho coconut oil has a higher smoke point (350-385°F) than butter (300-350°F), it’s still too low for a 400°F oven. I ended up using clarified butter which has a smoke point of 486°F and we had no problems. Another thing to consider is that the newer margarines (or plant butters as marketers have rebranded them) seem to be more heart healthy.
Maygloryb2u says
I did and it came out perfect!!
Tamara Lisko says
I have tried to make my own and they sucked…lol…I am glad they are a similar price now to regular store bought
Lisa Pooke-King says
Tamara Lisko FYI
MelissaBussone says
Sorry I saw up above where you mentioned not to use butter because it could burn because the temperature is 400 thank you
MelissaBussone says
Hi what temp do I bake the chicken at? Sorry I couldn’t find that information anywhere. Thank you kindly, Missy
Maxine _Z says
Hi Karlynn, I have to ask what is Old Bay Seasoning and where do you purchase it?
thekitchenmagpie says
_u*********@li******.com" profile_url="https://www.livefyre.com/profile/50363645/" ns="true">Maxine _Z It’s one of my FAVORITE chicken seasonings and you can buy it anywhere! I’ve seen it at Walmart and Safeway for sure.
Barb Overton says
Thanks, Karlynn. 🙂
The Kitchen Magpie says
Rice for gluten free, any other kind for a crunch is fine. I wouldn’t um, use the honey one though…. I’ll put Rice in the recipe.
Honey says
Funny you say this, because honey is the one that most interested me. I used the honey nut with some onion powder, garlic powder and dill and it was really delicious. It would probably also pair with chili powder, paprika, oregano and cayenne for a hot honey crust. I look forward to doing one of these versions again this weekend. Instead of double dipping in Chex, I do an oat flour dredge before the eggs, then Chex on top. and I use spray olive oil instead of melted butter.
Barb Overton says
What kind of Chex? Rice, wheat, what? Or is there only the one kind now?
The Kitchen Magpie says
Ah crap after! good catch!
Shanon Warner says
Do you rest it in the fridge before or after the margarine?